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Instant Pot Pot Roast
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Instant Pot Pot Roast

This juicy and tender Instant Pot pot roast with potatoes and rich gravy is the ultimate family-friendly comfort food! With easy one-pot preparation, you can have this nostalgic meal on the table in just about an hour.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 3-5 pound boneless beef chuck roast
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika optional
  • 1 pound baby red potatoes
  • 4 large carrots chopped into 2-inch pieces (or 1 pound baby carrots)
  • 1 large yellow onion diced
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Optional garnish: Chopped parsley or thyme

Instructions

  • Season the Roast: In a small bowl, mix together the salt, onion powder, garlic powder, black pepper, and smoked paprika (if using). Rub the seasoning blend all over the roast to evenly coat all sides.
  • Sear the Roast: Turn the Instant Pot to the Sauté function. Once hot, add the oil and sear the seasoned roast for 2-3 minutes per side until browned. Remove the roast and set aside.
  • Deglaze the Pot: Pour in the beef broth and Worcestershire sauce, using a spoon to scrape up any browned bits from the bottom. Turn off the Sauté function.
  • Add Ingredients: Place the seared roast back into the pot and scatter the potatoes, carrots, and onions around it.
  • Pressure Cook: Lock the lid in place and set the vent to Sealing. Pressure Cook on High for:
  • 60 minutes for a 3 lb roast
  • 80-90 minutes for a 4-5 lb roast
  • Release Pressure: Once the cook time is up, let the Instant Pot naturally release pressure for 10 minutes, then do a controlled quick release for any remaining steam.
  • Shred the Roast: Carefully remove the lid and transfer the roast and veggies to a platter. Use two forks to shred the roast into chunks.
  • Make the Gravy: Set the Instant Pot to the Soup/Broth setting. In a small bowl, whisk together the water and cornstarch to make a slurry. Once the liquid is simmering, whisk in the slurry and stir until thickened. Adjust seasoning with extra salt, pepper, or garlic powder if needed.
  • Serve: Plate the shredded pot roast with the veggies and smother with the rich gravy. Garnish with fresh parsley or thyme if desired.

Notes

For a frozen roast: Skip the searing step and add 20-30 minutes to the cook time.
For baby carrots: Reduce the initial cook time by 10 minutes, then add the carrots and cook for an additional 10 minutes.